Easy Chunky Garden Shirataki Noodles

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped (1 cup)
• 1 green bell pepper, chopped
• 3 cups sliced fresh cremini mushrooms
• 3 cloves garlic, chopped
• 1 can (28 oz) crushed tomatoes, undrained
• ½ cup pimiento-stuffed green olives, chopped
• 1 ⁄ 3 cup fresh basil leaves, chopped
• 1 tablespoon chopped fresh oregano leaves
• ½ teaspoon crushed red pepper flakes
• ¼ teaspoon salt
• 2 packages (8 oz each) tofu shirataki noodles (spaghetti style), drained, rinsed well
• ¼ cup grated Parmesan cheese

Instructions

1. 1Warm the olive oil in a 2-quart saucepan over medium-high heat. Add the chopped onion and green bell pepper. Sauté for about 5 minutes, stirring frequently, until the vegetables soften.
2. 2Stir in the sliced cremini mushrooms and chopped garlic. Cook for another 5 minutes until the mushrooms are tender and their liquid evaporates. Cooking off the liquid concentrates the mushroom flavor and prevents a watery sauce.
3. 3Pour in the crushed tomatoes, green olives, basil, oregano, red pepper flakes, and salt. Lower the heat, cover the saucepan, and let the sauce simmer gently while you prepare the noodles.
4. 4Bring 2 quarts of water to a boil in a separate 3-quart saucepan. Cut the drained and rinsed shirataki noodles into 2-inch or 3-inch pieces so they're easier to eat.
5. 5Drop the noodles into the boiling water and cook for 2 to 3 minutes. Drain the hot noodles completely and transfer them to a paper towel-lined plate. The paper towels absorb excess moisture so the sauce clings better to the noodles.
6. 6Portion the warm noodles into six serving bowls, allocating about 1/3 cup per bowl. Ladle 1 cup of the warm tomato and mushroom sauce over each, then finish with a sprinkle of grated Parmesan cheese.

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